Go to the Recipe: Crispy Air-Fried Smashed Potatoes
Have made this a bunch now. I tried flipping them halfway once just to see and it didn’t make any difference.
I like to add a few little 1/4 in. nuggets of butter on top of the oiled taters and then air fry. Magic flavor enhancer.
I would say with out the air convection it would simply be better if you had a cast iron pan or heavy sheet tray and just let them roast and get crispy with the contact of the pan.
I don't have an air fryer. Can I make these putting them on parchment paper on a wire rack (think cookie cooler) on a rack in the oven? There is no circulating air, but would they be a close approximation or simply Kenji's crispy smashed potatoes?
The Breville Air comes with an expanded metal tray and a sheet to catch drippings. I've not made this dish in the Air but have made many like it. I use the basket ( fenstrated tray ) and drip tray. I'm not much of a believer in making clean up easy at the expense of the dish.
The paper makes for easy clean up and prevents oil from dripping on the elements. The air flow still has contact with all sides. The paper is so thin and the basket is the device that allows air to pass through.
Paul's question is a good one, as yet unanswered. Is it helpful to flip all the potatoes half way through?
I'm not clear on the parchment paper underneath in the air fryer basket. I thought the whole point of an air fryer was to have oven air circulating on all sides of the food. Surely the parchment stops that from happening, no?
